Rhubarb Crisp

Rhubarb Crisp

  • 1 cup flour
  • 1 cup brown sugar
  • 1 cup oatmeal
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup melted butter
  • 1/4 cup melted lard
  • 2 cups chokecherry syrup
  • 2 tablespoons cornstarch
  • 5 cups chopped rhubarb
Here's my take on that regional classic, rhubarb crisp. What's distinctive about it is the addition of chokecherry syrup, which gives it a fuller taste and a sexy color. You don't have any chokecherry syrup? That's your own fault, you should have thought of it last August.

The filling in this crisp is pretty tart, so despite the sweet crust, if you have a real Norwegian sweet tooth, you probably want to eat it with a scoop of ice cream. Or, just add a half-cup of sugar to the filling.

  1. Pre-heat to 350o.

  2. Mix the dry ingredients of the crust: flour, brown sugar, oatmeal, salt, cinnamon.

  3. Add the melted butter and lard.

  4. Press half the crust mix into the bottom of a greased brownie pan. (Save the rest to put on top.)

  5. Put chokecherry syrup into a saucepan, whisk in cornstarch.

  6. Add rhubarb and heat, stirring, not to cook it through, just to get the juices flowing and the cornstarch thickening it.

  7. Pour the filling onto the bottom crust in your pan, and crumble the rest of the crust over the top.

  8. Bake for a half-hour, maybe a little longer.